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Lemon Salmon With Lima Beans

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Lemon Salmon With Lima Beans

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Ingredients

  • 1 lemon, halved
  • 1/2 cup nonfat plain Greek yogurt
  • 3/4 teaspoon paprika
  • 2 teaspoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 3/4 teaspoon dried oregano
  • Pinch of red pepper flakes
  • 1 1-pound bag frozen baby lima beans
  • Kosher salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley
  • 4 5-ounce skinless center-cut salmon fillets

Details

Preparation

Step 1

Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika.



Preheat the broiler. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil.



Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl. Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice. Broil until just cooked through, 6 to 8 minutes. Serve with the lima beans and top with the yogurt mixture.

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